Spinach Goat Cheese Pasta
Calling all goat cheese lovers! This spinach goat cheese pasta recipe is loaded with fresh spinach and a touch of lemon. It's simple and fast to make.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Keyword: creamy goat cheese pasta, easy goat cheese pasta, spinach goat cheese pasta
Servings: 4
- 8 ounces uncooked pasta
- 4 ounces goat cheese crumbled
- 1/2 cup freshly grated parmesan cheese
- 1 teaspoon fresh lemon juice
- 1 tablespoon butter
- 1 clove garlic minced
- 2 cups fresh baby spinach (packed)
- 1 tablespoon chopped fresh basil (optional)
- Salt & pepper to taste
Boil a salted pot of water and cook the pasta al dente according to package directions. Important: reserve about a cup of the pasta water before you drain it! Drain the pasta and set it aside.
In the same pot you cooked the pasta in, add the butter and melt it over medium heat. Stir in the garlic and cook for about a minute.
Reduce the heat to medium-low and add the cooked pasta back into the pot. Stir in the goat cheese, parmesan, and lemon juice. Add a splash of the pasta water (a little at a time) and keep stirring/tossing until you've got a nice, creamy consistency.
Add in the spinach (and basil if using) and toss with the pasta. Cover the pot for a minute or two to help the spinach wilt.
Season with salt & pepper as needed and serve immediately.
- Goats cheese can be quite strong, so I only recommend making this recipe if you really like the stuff!
- I used a 4 ounce soft goat's cheese log for this recipe.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Calories: 369kcal | Carbohydrates: 44g | Protein: 18g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 336mg | Potassium: 226mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1895IU | Vitamin C: 5mg | Calcium: 205mg | Iron: 2mg